Dried moose charcuterie is one of my easiest recipe, but it is definitely a winner on any charcuterie plate or as an appetizer.
This was supposed to only be an experiment, but it turned out to be amazing! Homemade charcuterie allows you to control the hang time and have the final product exactly how you want it.
I first did this recipe with duck and goose: the perfect appetizer duck prosciutto
The result was an absolute winner. All of my friends always ask me if I am bringing duck prosciutto. However, this appetizer has been beaten by the dried moose charcuterie!
Disclaimer: this meat was not cooked. It was only dried and aged. Curing meat without cooking it is risky and you should be warned of it as some wild meat contain parasites. A recommendation to reduce the risk is to freeze the venison below -20C (0F) for at least 2 days before consuming. This should take care of most of the harmful parasites.
With that said, I have never got sick from eating cured meat. So, if you are ready to risk it and enjoy one of the best thing in the world, let’s begin!
Easy and Delicious Dried Moose Charcuterie
Course: AppetizersDifficulty: Easy8
servings20
minutes24
hours14400
minutesIngredients
1 moose (or venison) roast of around 1 to 1.5 lb (I used eye round roast, but any ‘jerky’ cut is perfect)
1/2 tsp of dried thyme
1/4 tsp. of ground black pepper
2 cups of salt (any salt is good)
two pieces of cheese cloth (about 20 cm x 90 cm (8″ x 36″) each)
2 meters of butcher twine
Directions
- In a small container (bigger than the roast), add about 3/4 cup of salt to cover the bottom of the container.
- Pat dry the roast with paper towel until very dry. Sprinkle the thyme and the black pepper on the roast and place it in the salted container.
- Completely cover the roast with the remainder of the salt and place the container in the refrigerator uncovered for 24 hours.
- When the curing time is done, remove the roast from the salt and rinse them well under cold water to remove the salt. Try to not rub too hard to remove the thyme and pepper from the meat. Pat the roast dry with a paper towel.
- Lay the cheese cloth flat on a table and roll the roast individually in the cheese cloth. Tie the cheese cloth around the roast with butcher twine by doing 4-5 loops around the roast. Tie a loop knot with the loose end of the twine. You should obtain something like this:
- Hang the roast by putting the loop around an heavy item that’s in your refrigerator door so air can circulate around it. Let the roast hang for 10-14 days.
- When the hanging time is done, remove the butcher twine and cheese cloth. Your dried moose is now ready! The dried moose will remain good for at least a month if wrapped tightly with clinch wrap or vacuum sealed
- When ready to eat, slice thinly and enjoy by itself with a good beer, on salad or on a charcuterie board.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The moose roast could be replaced with grocery bought beef. However, I do not garantee that the end result will be safe.
- The moose roast can be replaced with a roast from any venison, like deer, elk or caribou.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
